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Mediterranean Stew

Chef.at.Home's picture
Ingredients
  Squash 1 Medium, peeled and cut into 1-inch cubes (Butternut / Acorn)
  Unpeeled eggplant 2 Cup (32 tbs), cut into 1-inch cubes
  Sliced zucchini 2 Cup (32 tbs)
  Canned chickpeas/Garbanzo beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Frozen cut okra 10 Ounce (1 Package)
  Tomato sauce 8 Ounce (1 Can)
  Chopped onion 1 Cup (16 tbs)
  Tomato 1 Medium, chopped
  Carrot 1 Medium, thinly sliced
  Low sodium vegetable broth 1⁄2 Cup (8 tbs)
  Raisins 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Ground cumin 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Hot cooked couscous/Rice 8 Cup (128 tbs)
Directions

COMBINE all ingredients except couscous and parsley in slow cooker; mix well.
Cover and cook on LOW 8 to 10 hours or until vegetables are crisp-tender.
Serve over couscous.
Garnish with parsley, if desired.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
600 Minutes

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4.167645
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3318 Calories from Fat 100

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1684.7 mg70.2%

Total Carbohydrates 692 g230.6%

Dietary Fiber 82.8 g331%

Sugars 79 g

Protein 116 g231.3%

Vitamin A 302.2% Vitamin C 307.1%

Calcium 58.4% Iron 121.4%

*Based on a 2000 Calorie diet

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Mediterranean Stew Recipe